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Ingredients:
9 oz (250g) fish, skinned and boned
1 oz (25g) bamboo shoots, sliced
1 tsp. salt, or to taste
a few green leaves , washed and cut into halves
1/2 tsp.
rice wine
1 tsp. melted lard or
vegetable oil
2 cups (500ml) fish stock
1/4 tsp. MSG
(optional)
Directions:
1. Wash the fish and
cut into 1/4 inch by 1 inch (3cm
by 2 cm ) slices. Add 1/2 tsp. of
the salt and the
rice wine and let
marinate.
2. Heat a pot of water to a boil. Add
the fish and remove immediately. Drain and place in
a bowl Pour the stock into a wok and heat to
boiling. Skim off any foam and add the remaining 1/2
tsp. salt, the MSG (optional), bamboo shoots and
leaves. Return the stock to a boil and pour over the
fish. Sprinkle with the lard or oil, and serve.
More delicious Chinese recipes are available in ChineseFoodDIY's cookbook
"Real & Healthy
Chinese Cooking". |
